Chris-P Kölsch II - Beer Recipe - Brewer's Friend

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Chris-P Kölsch II

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday May 21st 2021
1.049
1.011
5.0%
30.0
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 77.4%
2 lb American - Vienna2 lb Vienna 35 4 20.6%
3 oz German - Acidulated Malt3 oz Acidulated Malt 27 3.4 1.9%
9.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh (3.75 AA)1 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 2.8 Boil 60 min 11.7 25%
0.50 oz Tettnanger (4.5 AA)0.5 oz Tettnanger (4.5 AA) Hops Pellet 3.8 Boil 45 min 7.29 12.5%
0.50 oz Tettnanger (4.5 AA)0.5 oz Tettnanger (4.5 AA) Hops Pellet 3.8 Boil 30 min 6.1 12.5%
1 oz Hallertau Mittelfruh (3.75 AA)1 oz Hallertau Mittelfruh (3.75 AA) Hops Pellet 2.8 Boil 10 min 4.24 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.8 Boil 1 min 0.68 25%
4 oz / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 5 21 40 77 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 148 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.63 14.5  
Mash volume with grains 4.41 17.6  
Grain absorption losses -1.21 -4.8  
Remaining sparge water volume (equipment estimates 5.23 g | 20.9 qt) 5.33 21.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 8.96 35.8
Equipment Profile Used: System Default
 
Notes

Brew Day/Pitch Temp = 64F, reduced to 58F after active fermentation was observed (approximately 8 hours)
Day 1 = 58F
Day 5, once 50% gravity was reached, begin raising temp by 2F per day until reaching 68F (approximately 5 days)
Day 10 = Final gravity, cold crash to 38F for 4 days
Day 12 = Fine with gelatin
Day 14 = Package and carbonate, 30 psi for 36 hours, reduce to 12 psi serving pressure

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  • Last Updated: 2021-05-21 10:46 UTC